Classic Veal Parmigiana

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"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (269.9 g)
  • Calories 401.2
  • Total Fat - 19.7 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 92.8 mg
  • Sodium - 581.9 mg
  • Total Carbohydrate - 38.1 g
  • Dietary Fiber - 3.5 g
  • Sugars - 9.3 g
  • Protein - 19.2 g
  • Calcium - 440.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.3 mg

Step 1

To make Napoletana sauce - heat olive oil in a medium saucepan over a medium to high heat and add onion and garlic and cook stirring until soft and then tomatoes and bring to the boil and gently boil for 15 minutes, or until slightly thickened and then stir in basil.

Step 2

Meanwhile, dust veal in flour seasoned with salt and pepper and shake away excess and then dip in eggs and then coast in combined breadcrumbs, pressing crumbs on firmly.

Step 3

Heat enough vegetable oil in a large deep frying pan to shaloow fry and add veal in two batches and cook for about 3 minutes on each side, or until golden brown and then drain on absorbent kitchen paper and then place veal in a large ovenproof dish in a single layer and spoon over sauce and top with cheese and then cook in a hot (200c) oven for about 10 minutes or until cheese is golden and bubbling..

Step 4

Serve with beans and garnish with basil.

Tips & Variations

No special items needed.